Combine cilantro, parsley, vinegar, garlic, shallots, salt, cumin,and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Use as a garnish for grilled steak, chicken, or shrimp!

Mix mustard seeds, vinegar and beer into a non-reactive bowl. Cover and let set for 24 hours at room temperature. In a food processor, process the soaked mustard seed mixture, brown sugar and salt for about 5 minutes until thick. The mustard will be grainy. Transfer to a jar and enjoy now. Or, let the mustard mellow for about two weeks. Taste it then and season as necessary. Enjoy!

Combine apple cider, Worcestershire sauce and brown sugar into a small sauce pot. Bring to a boil, reduce to a soft simmer. Reduce the liquid by half. Add cornstarch slurry. Bring to a boil to thicken for about 5 minutes. Take pot off of heat. Wait 10 mins then add our McClary Bros. Apple Pie Drinking Vinegar. Season to taste (TT) with salt. Enjoy!

*A cornstarch slurry is a mixture of cornstarch and COLD water mixed together. The mixture should have the look of heavy cream. Make sure you use cold water and it is mixed well before adding to hot liquids.

This recipe is a great way to use up leftovers and the vinegar changes the entire flavor profile. I made this originally with leftover pot roast, but there's no rules with this recipe, use what you have on hand!

Add oil to a large skillet or wok and allow to warm up. Add onions and allow to slightly brown, 3-4 min, longer if using frozen. Add sugar snap peas and lightly saute for 2-3 min. Add pot roast and continue mixing stirring occasionally 3-4 min. Add rice and continue cooking and stirring for 3-4 min until thoroughly heated. Sprinkle the pan with the vinegar and stir for 1 min. Season with salt and cracked black pepper to taste. Serve!